3/4 cup butter or margarine, softened
1 cup firmly packed brown sugar
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1-1/2 cups quick-cooking oats, uncooked
1 (10-oz.) jar raspberry preserves
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Combine flour and next 3 ingredients; add to butter mixture, mixing well. Press half of crumb mixture into a greased 13-x9-inch pan. Spread raspberry preserves over crumb mixture. Sprinkle remaining half of crumb mixture over preserves. Bake at 400 degrees for 20 minutes. Cool on a wire rack; cut into bars. Yield: 32 bars.